An eggnog to remember

Wednesday

Nov 28, 2007 at 12:01 AMNov 28, 2007 at 2:10 PM

Need ideas for your cocktail lineup this holiday season? Check out Ti Adelaide Martin and Lally Brennan's "In the Land of Cocktails," an amusing collection of recipes and stories from the family that gave us New Orleans' famous Commander's Palace restaurant.

By J.M. Hirsch, ASSOCIATED PRESS

ztopper: ON THE TABLE

zhed: An eggnog to remember

AP Photo NYLS121, NYLS120 - in Food 11-28-07

By J.M. Hirsch

ASSOCIATED PRESS

Need ideas for your cocktail lineup this holiday season? Check out Ti Adelaide Martin and Lally Brennan's "In the Land of Cocktails," an amusing collection of recipes and stories from the family that gave us New Orleans' famous Commander's Palace restaurant.

This eggnog recipe packs serious punch; you might start with 1/4 cup of Southern Comfort, then add more according to your tastes.

Bring about an inch of water to a simmer in the bottom half of a double boiler.

While the water heats, in the top half of the boiler combine the eggs, heavy cream, sugar and cinnamon. Place the top half over the simmering water and whisk until thick and frothy, about 6 to 8 minutes.

Pour the mixture through a mesh strained into a bowl. Refrigerate until chilled like custard, about 2 hours. When cold, whisk in the Southern Comfort and vanilla. Divide among chilled shot glasses and garnish with freshly grated nutmeg.

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